Zands all the crunchy and thai types would thrive in Florida summers.Those Japanese and Chinese types may struggle but their thai,viet and loas counterparts would be good.My summers are perhaps a bit hotter and wetter than anywhere in Florida and thger are many types I have grown and still have.They usually last several years.There are many long green ones that wouyld be well suited as well.I only grow the good tasting ones.

Zands, I've had good luck with Ichiban eggplants this year (tasty and look exactly like your first picture) in containers made from 5 gallon buckets. Others that did good for me and taste good are Gretel (a white type), and Hansel. This fall I am giving Kermit and Fairy tale a try in addition to those mentioned.

Mike TIt was great to see all the different types..I've grown 'Aspara'/manjarii. They look a little like the one in your hand in the first picture. The regular small purple asian egg plant is common at indian groceries, and are often stuffed and added to a tomato gravy..yum!

I didn't know they came in a variety so small.. the ones in the second pic... are they ripe when red/orange?thanks for sharing your pictures...

Ping Tung Long is the eggplant I grew last year- the plants lasted all through the summer, in fact, the plants produced for 6+ months!!!

try is- I bought my seeds on ebay

Thanks for telling me about their resistance to summer heat. They -seeds- are also on ebay under pingtung one word. They are from Taiwan which is roughly same latitude as Florida. I am going to look for some of Mike's exotic small ones too

natsgarden123

Ping Tung Long is the eggplant I grew last year- the plants lasted all through the summer, in fact, the plants produced for 6+ months!!!

try is- I bought my seeds on ebay

Thanks for telling me about their resistance to summer heat. They -seeds- are also on ebay under pingtung one word. They are from Taiwan which is roughly same latitude as Florida. I am going to look for some of Mike's exotic small ones too

zzz

The eggplants grew to all sizes: some were as much as 10+" long- They were sweet tasting - we eat ours simply dipped in egg, then italian breadcrumbs, and fried.

let me know how it goes- one packet grew a lot of eggplant-my neighbors all had some

Ping Tung Long is the eggplant I grew last year- the plants lasted all through the summer, in fact, the plants produced for 6+ months!!!

try is- I bought my seeds on ebay

Thanks for telling me about their resistance to summer heat. They -seeds- are also on ebay under pingtung one word. They are from Taiwan which is roughly same latitude as Florida. I am going to look for some of Mike's exotic small ones too

zzz

The eggplants grew to all sizes: some were as much as 10+" long- They were sweet tasting - we eat ours simply dipped in egg, then italian breadcrumbs, and fried.

let me know how it goes- one packet grew a lot of eggplant-my neighbors all had some

Thanks. I bought some ping tung at the produce mart and thought they had a better fuller taste than the big black conventional ones. Less watery too which is a big plus, you get a more concentrated taste. You see these purple eggplants in Chinese restaurants. The Chinese know the difference.

If you want full taste from these eggplants you don't cut them up. You put a few in an oiled frying pan on low low heat. Cover the frying pan. Give then 30 minutes or more, you will know when they are done. You can turn them once or twice. This way all the juices are kept inside the eggplant. Can do this with zucchini and yellow squash and other vegetables. You can "bake" potatoes and sweet potatoes this way

Thanks for the recommendation! There appear to be some for sale on Etsy also. I prefer to buy from Amazon, but while there are two sellers listed, one is called "Unknown" and one does not have a good enough rating yet for me to want to bother, given that cost is like $15 for seeds.

I am excited to give these a try if they'll really grow through the rainy season down here!

This is one eggplant I grow. It is very pretty, but has thorns. It does not shrivel when cooked and is very tasty. I cut it into thin slices and fry it till lightly brown. Sprinkle with salt and chili powder when cool. Makes excellent chips.

I grafted this eggplant on S.torvam rootstock. During the last four months, it produced over a 100 fruits after I sprayed it with GA3, 25 ppm to 40 ppm. Where usually there are only 1 or 2 fruits in each bunch, after GA3 treatment, there are 4 or 5 fruits.My housekeeper harvested all the fruits by the time I came back from the US.This is from two bunches.Photo of the graft union.